Backpacking Recipes

BakePacker from Backpacker.com

Bake in a food storage bag or roasting bag. No Mess! No Clean-Up!You may never scrub your cook-pot again!Each BakePacker comes with a small recipe book. My favorite to make is chocolate cake, because it really surprises all my friends when I serve it. BakePacker.com

Mexican Corn Pie

At home, preheat oven to 350 degrees. Grease a 9x13 glass casserole dish. Beat all these ingredients together in a large bowl:

4 whole eggs or 6 egg whites

2 tablespoons corn oil

2 (15-ounce) cans creamed corn

1 (4-ounce)can mild green chilies, diced

1 large onion minced

1/3 cup whole wheat flour

1/3 cup coarse cornmeal

½ teaspoon baking soda

½ teaspoon salt

1/8 teaspoon cayenne pepper

½ cup finely grated Parmesan cheese

Pour the mixture into the casserole dish and bake for 45 minutes, or until a toothpick inserted in the pie’s center comes out clean. Spread in a thin layer on dehydrator trays and dehydrate at 145 degrees for 5 hours.

On trail, pour the mixture into a pot and add enough water to cover. Bring to a boil and cook until rehydrated, stirring occasionally.

From More Backcountry Cooking

Hiker's Bars

1 16 ounce box powdered sugar

3/4 cup melted butter

2 cups peanut butter

3 cups crispy rice cereal

1 16 ounce package milk chocolate or white chocolate pieces

1 16 ounce package semisweet chocolate chips

Combine first four ingredients in a medium mixing bowl. Mix well. Press evenly in to the bottom of a greased 9 by 13 inch pan. Place both bags of chocolate chips in a saucepan. Cook over low heat until chocolate has melted; stirring often. Spread chocolate evenly over top. Refrigerate.

On trail, add potatoes and onion to:3 1/2 cups waterBring to a boil and simmer 10 minutes or until vegetables are rehydrate and tender. Stir in margarine. Add flour mixture a tablespoon at a time, stirring well. Add cheese. Simmer until soup thickens, stirring all the while.